How long should I wait for dough to rise?

At room temperature (70-75°F), expect 4-6 hours. In cooler conditions (65°F), it may take 8-12 hours. Patience is key—cold-risen dough often has better flavor.

How do I know if my starter is active enough?

An active starter should double in size within 4-6 hours of feeding and have a domed top with bubbles throughout. If it takes longer or does not double, feed it more consistently before baking.

Can I save dough that has not risen?

Yes, if the yeast is not dead. Move it to a warm place, add fresh starter if needed, and give it more time. If there is no activity after 24 hours, the yeast may be beyond saving.

No Rise

Bulk Fermentation

A dough that will not rise is frustrating but often fixable. The most common cause is an inactive starter, but temperature and time also play critical roles. Understanding what is happening helps you decide whether to wait longer or take corrective action.

Try This Right Now

1Move the dough to a warmer spot (75-80°F / 24-27°C) to encourage activity
2Wait longer—bulk fermentation can take 8-12 hours in cool kitchens
3Add a small amount of active starter (10-20g) and fold it in thoroughly
4Place the bowl on a heating pad or in an oven with just the light on

Detailed Solutions

Warm Environment Method

Easy

Create a warmer spot to accelerate fermentation.

Preheat oven briefly to 80°F then turn off (or use oven light)
Place covered dough inside
Check every 1-2 hours for rise
Target 50-75% volume increase

Starter Boost

Moderate

Add more active starter if your original addition was weak.

Test your starter—it should double in 4-6 hours
If active, add 20g fresh starter to dough
Fold thoroughly to distribute
Return to warm spot and wait

Why This Happens

Dough that does not rise is usually caused by an inactive starter, cold temperatures, or killing the yeast with salt or hot water. Contributing factors include: Starter not active or mature enough, Kitchen too cold for fermentation, Salt added directly to starter, Using hot water that killed yeast, Not enough time given for slow fermentation.

Prevention for Next Time

Always use starter at peak activity (doubled and domed)
Keep dough at 75-80°F (24-27°C) for consistent fermentation
Mix salt into flour before adding to wet ingredients
Use room temperature water (75-80°F) for mixing

Related Issues

Having other problems? Check out these related troubleshooting guides.

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